Potato Conference Potato Kids WA Grown Potato ED

Creamy Chicken Curry Potato Topping

0.0/5 rating (0 votes)

Complexity: easy
Serves: 6

Directions

Sauté celery and onion in oil until crisp-tender. Add flour, curry powder, salt and pepper; cook and stir 1 minute. Slowly add broth until a smooth paste forms. Add milk; cook and stir until thickened and smooth. Add chicken or turkey; heat thoroughly.
Cut or pierce tops of potatoes lengthwise, squeeze ends and push toward center. Spoon sauce over potatoes. Variation: Add ½ cup golden raisins, if desired.

Nutrition Facts

Nutritional Analysis per serving: 422 calories, 28 g protein, 5.8 g fat, (13% of calories from fat), 66.6 g carbohydrates, 50 mg cholesterol, 6.2 g fiber, 547 mg sodium.

Ingredients

1 cup celery, chopped
¼ cup onion, chopped
1 tablespoon vegetable oil
1/3 cup flour
1 ½ teaspoons curry powder
½ teaspoon salt
Dash ground pepper
1 ½ cups chicken broth
½ cup low-fat milk
12 oz. cooked, diced chicken or turkey
6 Washington Russet potatoes, hot (baked)

Share this recipe

Category

© 2024 Washington State Potato Commission